Try these Plum Gin Cocktail Today

Three new cocktails incorporate gin that's been macerated with the sweet, tangy fruit.

By Kelly A. Magyarics

Steven DeAngelo set out to produce a sloe gin before realizing that sloe berries don’t grow in his native New York. Inspired by the wild plum trees that dot the landscape of Rockaway Beach in Queens, NY—which he frequented during his childhood—the founder of Brooklyn, NY’s Greenhook Ginsmiths distillery crafted a liqueur that captures the fruit’s tangy character. Beach Plum Gin Liqueur starts with Greenhook’s flagship American Dry Gin, to which whole beach plums are added and left to macerate for 6–9 months. A small amount of natural cane sugar lightly sweetens the liqueur that has aromas of sour cherries, juniper, citrus and cinnamon. On the palate, bittersweet fruit ends with a long, dry finish, with notes of spicy coriander, chamomile and bitter almond. Beach Plum Gin Liqueur is designed to be sipped neat or used in cocktails; it readily mixes with sparkling wine, gin and citrus.

Add the Beach Plum Liqueur, Chartreuse, Grand Marnier and tangerine juice to a cocktail shaker. Add ice and shake until chilled. Strain into a wine glass filled with crushed ice. Top with Champagne, and garnish with an orange twist.

Add the Beach Plum Gin, infused syrup, lemon juice and bitters to a cocktail shaker. Add ice and stir until chilled. Strain into an ice-filled Collins glass. Top with Fever-Tree Lemon Tonic, and garnish with a mint sprig.